I’ve gotta tell ya, I’ve been so excited to share this recipe! But first, I’ll share a little background.
Last year, I started pan frying with coconut oil. I’ve pan-fried chicken legs (and made gravy), chicken legs and liver (and made gravy), pork chops (and made gravy) – can you tell we like gravy – tortillas (for soft-shelled tacos, but no gravy), and, just recently, onion rings.
I’ve been so pleased with the taste of everything made with coconut oil.
I had been using olive oil for these sort of meals (except the onion rings, which is a new thing for me). After hearing about coconut oil, I decided to give it a try. Coconut oil is also better suited for medium-high heat cooking.
I use good oils in my home cooking, but I’m more relaxed about it when eating out. (You almost have to be.)
I’ve purchased onion rings at a cafeteria I frequent, but during a recent visit, I asked what oils they use. Most restaurants and cafeterias use hydrogenated oil, and this place, I learned, was no exception.
I walked away. No onion rings for Holly. The only solution was to figure out how to make home-fried onion rings.